Valentine’s Day has come and gone but around here we eat good quality dark chocolate year round, so this recipe really isn’t that late after all. We served a variation of these at a cooking class last year and they were a huge hit, and I’ve since change the recipe a fraction. They are dairy and gluten free, and only have 1 tsp. of honey per person. They are also SIBO friendly. They are amazing to keep in the fridge or freezer for an after dinner treat now and again. I also love the idea of putting a plate of these out for friends after a dinner party, maybe with a bowl of Bermuda strawberries. It keeps dessert optional, and also small in portion size. I do quite enjoy the moment after dinner, when I get to ask friends if they would like salty balls for dessert – there are faces of glee and those of utter shock. I’ve since re-named them Salty Chocolate Truffles to avoid any further confusion.
Ingredients: (Makes approx. 35 small balls)
1 cup cocoa powder (unsweetened)
¾ cup raw honey
¾ cup extra virgin coconut oil
1 tsp. sea salt
½ cup shredded coconut, unsweetened (for rolling in after) – or hemp seeds, chopped nuts, cocoa powder etc.
Directions:
In a food processor, blend the ingredients until smooth. If it is too runny to roll into balls, set in the fridge for several minutes until the coconut oil has somewhat solidified. Roll into small balls, and toss in shredded coconut.
